Atkins Cake Recipes

Ingredients:

8 large eggs
3/4 cup Splenda, granular
1 tbsp coconut extract
2/3 cup Atkins bake mix
1/2 cup butter, unsalted, melted, cooled
6 large egg whites
3/4 cup sugar substitute
1/4 tsp salt
1 1/2 cup butter, unsalted, softened
2/3 cup unsweetened shredded coconut

Instructions:

Moist, tender and full of flavor, this special cake is a perfect finale to
any meal. The cake may be made a day ahead. Look for unsweetened coconut in
health food stores.

1. Heat oven to 350°F. Grease two 8-inch cake pans; line bottoms with
parchment paper; grease again. With an electric mixer on high, beat eggs,
sugar substitute, and extract until ribbons form, about 5 minutes.

2. In three additions sift bake mix over egg mixture; fold in with a rubber
spatula to combine. Fold in butter. Pour batter into prepared pans.

3. Bake 22 minutes until cake springs back in middle when lightly touched.
Cool in pans on wire racks 5 minutes. Line racks with paper towels and
invert cake layers. Gently peel off parchment. Cool completely.

4. For frosting: in a double boiler or a bowl placed over simmering water,
whisk egg whites, sugar substitute and salt until temperature reaches
130°F. Transfer whites to mixing bowl and beat on high speed until cool.
Reduce speed to medium and beat in butter until well combined.

5. Place one cake layer on serving plate. Mix 1 cup frosting with half the
coconut; frost bottom layer. Place top cake layer over bottom layer. Cover
top and sides with remaining frosting. Pat remaining coconut over frosting.


Prep time: 30 minutes

Bake/Cook time: 22 minutes

Carbohydrates: 6.5 grams

Net Carbs: 5.5 grams

Fiber: 1 grams

Protein: 7.5 grams

Fat: 37 grams

Calories: 404

Servings: 12